John Myers
Minute Schnitzel with Fennel in Marsala Stock
The perfect minute schnitzel with fennel in marsala stock recipe with a picture and simple step-by-step instructions.
- 2 Tubers Fresh fennel (medium-sized)
- 60 g Butter
- 250 ml Poultry stock
- 80 g Brown sugar
- 80 ml White balsamic vinegar
- 8 Sprigs of thyme
- 100 ml Marsala
- 2 Minutes of pork, veal or beef schnitzel
- Clean the fennel bulbs, quarter them and set aside. Melt the butter in a deep pan over medium heat and cook the fennel for about 3 minutes on each side.
- Mix the stock, sugar, marsala and vinegar well and add to the pan with the sprigs of thyme. Simmer for about 8 minutes (or until the fennel is soft), remove the fennel, keep it warm and reduce the stock in the pan by half
- While boiling down, fry the minute schnitzel in a separate pan and then return with the fennel to the pan with the stock and turn everything once.
- We put the pan on the table at home, if you don’t like it, you can arrange and serve everything on preheated plates.
- There is always a fresh stone oven baguette with which you can dip the stock or there was also polenta. Enjoy the meal
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